67-Layer Damascus Chef Knife Set, 9 Pcs VG10 Steel

Sixty-seven layers of steel, one keen edge

A blade built in 67 layers

The 67-layer Damascus blade wraps a VG10 core, the steel that holds the cutting edge. The herringbone pattern runs across the full blade face, so the grain you see is the one you cut with.

Nine knives, zero guesswork

Chef, santoku, nakiri, slicing, two utility knives, bread and paring knife cover nearly every prep job in the kitchen. The blades run from a 3.5-inch paring knife to an 8.5-inch chef knife, so each cut has a knife made for it.

Balanced for steady cutting

The navy textured handle sits between pakkawood-style accent rings and a polished steel bolster. The grip stays secure through long prep sessions, and the bolster gives the handle a solid transition into the blade.

The set in numbers

• 67layers of Damascus steel
• 9pieces in the set
• 21 cmchef knife blade length
• 9.5 cmparing knife blade length

Cut cleaner with the right grip and motion

1. 1
   Pick the blade for the job

   Use the chef knife for onions, herbs and general chopping. Reach for the santoku or nakiri for vegetables in volume, and the paring knife for fruit and small trims.

2. 2
   Grip at the bolster

   Pinch the blade near the bolster with your index finger and thumb, and wrap the rest of your fingers around the navy handle.

3. 3
   Rock, do not saw

   Keep the tip on the board and rock the blade forward through the food. Let the weight of the knife do the work, and keep the board stable.

Nine knives for every task in the kitchen

• Chef knife, 8.5 inch×1

  Main prep knife for onions, herbs and general chopping.

• Chef knife, 8 inch×1

  A second chef blade for larger batches.

• Santoku knife, 8 inch×1

  Vegetables and everyday slicing.

• Slicing knife, 7 inch×1

  Long, clean cuts through meat and vegetables.

• Cleaver, 8 inch×1

  Heavier jobs that need a broader blade.

• Bread knife, 8 inch×1

  Crusty loaves and soft bread.

• Utility knife, 5 inch×2

  Small jobs and quick trims at the board.

• Paring knife, 3.5 inch×1

  Fruit, garnish and detail work in the hand.

From a drawer of dull blades to one set that cuts

The drawer full of dull blades

Dinner prep takes longer than it should when the knife you reach for tears a tomato instead of slicing it. An onion slips, the skin drags, and the same blade ends up doing the chopping, the carving and the bread. Cooking becomes a chore you finish rather than enjoy.

One set, every task covered

Nine purpose-built knives replace guesswork. The chef knife handles onions and herbs, the santoku and nakiri take on vegetables in volume, and the paring knife does the small jobs at the board. Each blade is sized for its task, so the right one is always within reach.

Cooking that feels like a pleasure

Clean, even slices from the first cut. The herringbone pattern catches the light on the counter, and the navy handles sit steady in the hand through a long evening of prep. Dinner starts to feel like the part of the day you look forward to.

What to expect as the set becomes routine

1. First use
   Clean cuts from the first cut

   Wash, dry, and try the chef knife on soft vegetables. Thin, even slices come easier than they did with a dull blade.

2. Week 1
   The right knife, every time

   Reaching for the correct blade becomes second nature, and prep starts to feel faster and less tiring.

3. 30 days
   The set becomes the default

   With regular hand-washing and drying, the set turns into the go-to for dinner prep. Many cooks stop buying single-purpose knives.

Simple care keeps the edge for years

• Hand-wash only

  Mild soap and warm water. Rinse and dry each knife right away.

• Skip the dishwasher

  Heat and harsh detergent dull the edge, fade the pattern and loosen handles.

• Cut on wood or soft plastic

  Glass, stone and ceramic chip and dull steel edges much faster.

• Store them protected

  Use the included block or a magnetic strip so blades never knock against utensils.

From a 3.5-inch paring knife to an 8.5-inch chef

• 21 cmChef knife blade
• 9.5 cmParing knife blade
• 249 gHeaviest knife
• 1.8 to 2.2 mmBlade thickness

The chef knife is the largest piece, and the paring knife sits comfortably in one hand.

This set, not that